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pina colada crumbl copycat cookie

Crumbl Piña Colada Cookies

These Crumbl copycat Piña Colada Cookies taste like a vacation drink in sugar cookie form!
5 from 19 votes
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Prep Time: 30 minutes
Cook Time: 10 minutes
chill time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 14 5" cookies
Calories: 509kcal
Author: EmilyFabulous

Ingredients

Sugar Cookie Dough

  • cups all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ½ cup unsalted butter, room temp
  • ¼ cup vegetable shortening
  • ½ cup sour cream, room temp
  • 1 cup sugar
  • 1 large egg, room temp
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 2 tablespoons confectioners powdered sugar (for pressing the cookies)

Piña Colada Buttercream Frosting

  • ½ cup unsalted butter, room temp
  • ½ cup vegetable shortening
  • 3 cups powdered confectioners sugar
  • 3-4 tablespoons pineapple juice
  • 2 teaspoons rum extract
  • ½ teaspoon vanilla extract

Toppings

  • toasted sweetened shredded coconut
  • 14 maraschino cherries

Instructions

Cookie Dough

  • Sift the flour, baking powder, baking soda, and salt together in a medium mixing bowl and set aside.
  • In a stand mixer or large mixing bowl add the butter, shortening, and sour cream (ALL AT ROOM TEMP) and cream together until nice and smooth. This will take about 4-5 minutes. Add the sugar, egg, and extracts and mix until combined.
  • Add dry ingredients to the wet ingredients in 3 batches, mixing in completely after each addition.
  • Form a loose ball with the dough and place it in a covered bowl in the fridge for an hour.
  • Preheat the oven to 400°F and line your baking sheets with a silicone mat or parchment paper.
  • Once the dough has chilled, scoop out 1/4 cup of the dough and form a ball with your hands. Place the ball on the baking sheet and repeat until the sheet is full (you will probably only be able to fit 6 balls).
  • Dip a heavy bottom glass or measuring cup in the powdered sugar to coat the bottom. This will keep the glass from sticking to the dough. Flatten each ball until it's about 1/2 in thick, gently rotating the glass in a circle.
  • Bake the cookies one pan at a time for 10 minutes. The cookies will spread and puff up a little but won't turn brown, so be careful not to overbake them.
  • Remove the cookies from the oven and allow them to cool on the pan for 5 minutes before placing them on a cooling rack to cool completely.

Almond Buttercream Frosting

  • Place the room-temperature butter and shortening into a mixing bowl or stand mixer and beat for a few minutes until nice and creamy. Add the powdered sugar ½ cup at a time and mix completely after each addition. Add the pineapple juice and extracts and mix until combined and creamy.
  • Once the cookies have cooled, add a generous amount of frosting to each cookie and spread out using an offset spatula or a butter knife. Immediately sprinkle with toasted coconut. If desired, you can gently press the coconut on top to ensure it sticks to the frosting. Add one maraschino cherry to the middles of each cookie and enjoy!

Notes

  • Make sure all ingredients are at room temperature before mixing the dough or frosting. This will ensure you get a light and fluffy cookie and smooth frosting.
  • I would not recommend more than 6 cookies/baking sheet. They expand slightly and if you measure out 1/4 cup of dough, they will be 5" in diameter once baked.
  • I used a heavy-bottomed glass to smash my dough balls to get the shape of the cookies. If you don't have one, any flat-bottomed cup will work.
  • Don't forget the powdered sugar before smashing the dough so the glass doesn't stick to the dough.
  • These sugar cookies should not turn brown, so be careful not to overbake them or they will become dry.
  • Store any leftover cookies in a sealed container for up to 3-4 days.

Nutrition

Serving: 1cookie | Calories: 509kcal | Carbohydrates: 64.6g | Protein: 4g | Fat: 26g | Saturated Fat: 13.7g | Cholesterol: 51mg | Sodium: 75mg | Potassium: 80mg | Fiber: 0.9g | Sugar: 39.5g | Calcium: 31mg | Iron: 2mg

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.